ARTICHOKE BBQ RECIPE
Provided by Food Network
Categories appetizer
Time P1DT1h5m
Yield 10 Servings
Number Of Ingredients 7
Steps:
- Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke.
- Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.
- Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.
- Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day.
- Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.
ELK SAUSAGE BBQ ARTICHOKE PASTA
This recipe includes elk sausage, pasta, zucchini, mushrooms, artichike hearts and fresh tarragon. The elk can be substituted easily for pork sausage.
Provided by NevadaFoodies
Categories One Dish Meal
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Cook elk sausage in a heavy skillet and cook until browned. Cook pasta and set both aside.
- Chop artichoke hearts, zucchini and mushrooms. Put everything in one bowl. Coat all vegetables generously with olive oil. Add garlic cloves, tarragon and season with salt and pepper. Place all cut vegetables on large piece of tinfoil.
- Pre-heat the barbecue to high temperature. Cook vegetables on tinfoil for about 20 minutes.
- Put pasta in a large bowl; add elk sausage and all BBQ'd vegetables. Mix well. Top with Parmesan Cheese and serve.
Nutrition Facts : Calories 205.7, Fat 0.9, SaturatedFat 0.2, Sodium 145.7, Carbohydrate 41.8, Fiber 4.3, Sugar 2.1, Protein 8.6
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